4 ¼-4 ¾ c. flour
1 package yeast (¼ oz.)
1 ¼ c. milk
¼ c. sugar
¼ c. butter
1 tsp. salt
6 tbsp. butter, softened
½ c. packed brown sugar
1 tbsp. cinnamon
2 c. powdered sugar
2 tsp. vanilla
¼-½ c. milk
Turn out dough onto lightly floured surface and knead in remaining flour. Shape into ball, place in a lightly greased bowl and turn once. Cover and let rise until doubled (1 – 1 ½ hours). It’s ready when you press two fingers into dough and the indentation remains.
Punch dough down. Roll into a large, thin rectangle. Spread on margarine. Sprinkle on brown sugar and cinnamon. Roll from short side. Slice into 8 pieces. Place in an 11 x 13 pan. (I used a cast iron skillet.)
Cover and let rise 30 minutes. (Or cover with plastic, refrigerate and let rise the next morning.)
Bake at 350 degrees for 25-35 minutes, until golden brown.
Once cooled, whisk powdered sugar, vanilla and milk in a bowl to make glaze. Drizzle glaze over cinnamon rolls. Then eat. And smile.
Here are a few variations I'm hankering to try: sweet potato cinnamon rolls, chai-spiced cinnamon rolls, caramel apple sticky buns and biscuit cinnamon rolls (no yeast!).
You can check out my nut-free eats series here.